Add sweet red peppers, bell pepper, habanero peppers, garlic, ginger, and red onion to a food processor. Pulse until coarsely chopped and well combined.

In a large heavy saucepan over low heat, combine red wine vinegar and brown sugar. Stir until sugar is fully dissolved.

Add the chili mixture, canned tomatoes, and fish sauce. Bring to a boil, then reduce heat to a low simmer. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil. Cook for about 45 minutes, stirring occasionally, until the mixture is reduced and thickening.

Increase heat to medium-high and stir continuously for 3–5 minutes, or until it reaches a thick, jammy consistency.

Carefully spoon hot jam into sterilized jars, seal tightly, and invert jars for 10 minutes. Let cool fully before storing in the refrigerator.